Scallop Piccata

This rich scallop piccata recipe combines garlic, ginger, lemon juice, and capers with heavy cream and Parmesan cheese for a heavenly seafood entree.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 396 Calories

Ingredients

• 2 tablespoons lemon juice
• 1 lemon, juiced
• 2 cups chicken broth
• salt and freshly ground black pepper to taste
• 1 (16 ounce) package angel hair pasta
• 2 tablespoons butter, divided
• 2 tablespoons capers, drained and rinsed
• ½ lemon, thinly sliced
• 1 tablespoon chopped fresh ginger
• ¼ cup heavy whipping cream (Optional)
• 3 cloves garlic, minced, divided
• 1 tablespoon grated Parmesan cheese, or to taste (Optional)
• 1 pound sea scallops, rinsed and patted dry

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well.

Step 2

Heat a skillet over medium heat. Add 2 cloves minced garlic and cook until fragrant, about 20 seconds. Pour in broth, scraping any brown bits from the bottom of the skillet. Stir in lemon slices and bring to a boil, about 5 minutes. Cook, stirring occasionally, until sauce is reduced to about 2/3 cup, 5 to 8 minutes. Add lemon juice and capers; simmer until slightly thickened, about 5 minutes more. Add 1 tablespoon butter and swirl it into the sauce by tilting the skillet until butter is melted and incorporated. Remove skillet from heat and set sauce aside.

Step 3

Melt remaining butter in another skillet over medium heat. Stir in remaining garlic and ginger and cook until just fragrant and softened, about 1 minute. Slice any scallops that are more than 3/4-inch thick in half so they will cook evenly. Stir scallops into the skillet with the garlic and ginger. Cook and gently stir just until scallops feel slightly firm, 1 to 5 minutes; do not overcook to avoid tough scallops. Stir in the juice of 1 lemon and season with salt and black pepper. Pour in cream and bring mixture to a bare simmer.

Step 4

Serve scallops and sauce over the cooked pasta; garnish with Parmesan cheese.